Inspection Report

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Discussed with person in charge to acquire their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.

Addl Notes: Observed employee that was on the cookline working with and preparing food with gloves hands. Employee was then observed to grab a rag and began wiping down various surfaces such as the sides of the stove, fryer, under a table and some other soiled surfaces. After the employee finished wiping down the surfaces, they were observed to then go back to working with and preparing quesadillas and burritos without changing their gloves and washing their hands first. Employee was instructed that anytime we change tasks, such as going from working with food to cleaning, that before we switch tasks again to go back to working with food, that gloves must be changed, and hands must be washed before grabbing a new set of clean gloves. Employee removed their gloves, washed their hands and grabbed clean gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed employee filling up a cup of water inside of the handwashing sink to then pour that water into a large pot of cooking beans. Discussed with person in charge that handwashing sinks are for handwashing only. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed packages of raw chorizo sausages inside of the walk-in cooler that were sitting above ready-to-eat (RTE) foods such as green onions, limes, onions and peppers. Person in charge relocated the packages of raw chorizo below RTE foods. Discussed with person in charge that raw animal proteins are always stored below RTE foods, and that raw animal proteins must be stored based on their final cooking temperature. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed thick, slimy organic buildup on the inside of the soda fountain nozzles at the soda fountain in the establishment. Observed a thick layer of organic buildup on the inside of the bar beverage dispenser behind the bar. Discussed with person in charge to clean on a more frequent basis. Person in charge removed the soda nozzles to be washed, rinsed and sanitized. Person in charge broke down the bar beverage dispenser to clean and soak the dispenser. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed a meat slicer that was stored as clean according to the person in charge. The meat slicer was observed to have dried meat and other food debris still stuck to the blade and on other surfaces on the meat slicer. Discussed with person in charge to completely break down the meat slicer and to clean the meat slicer again. Discussed with person in charge to visually verify after cleaning that no food debris remains on the slicer. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Addl Notes: Observed a large, metal container filled with shredded cheese that is used for the quesadillas and burritos on the cook line. The container was observed to be sitting on the table nearby without any temperature control. The internal temperature of the shredded cheese as measured using a probe thermometer was at 54°F. According to the person in charge, the cheese is kept under time control and is generally used up within an hour of putting it out. Did not observe any time control stickers or any other indication that time was being used as a control for the shredded quesadilla and burrito cheese. Discussed with person in charge that time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Discussed with person in charge to get a time stamp on the container of cheese and create time-as-control policy/procedure for the shredded cheese. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed numerous clean food containers that were stacked together with water still trapped inside of them. Person in charge separated the wet pans so they can fully air-dry. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed organic matter and food buildup inside of the floor drains, particularly the floor drain near the soda fountain. Discussed with person in charge to clean on a more frequent basis to minimize organic matter and other soils building up in the drain. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.